Fennel and Endive Salad with Orange Vinaigrette

Name: Fennel and Endive Salad with Orange Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Belgian endives, trimmed; 0 teaspoons black pepper; 2 mediums fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded; 1 navel orange; 3 Tbsps olive oil; 0 teaspoons salt, or to taste; 2 Tbsps white-wine vinegar

Fennel and Endive Salad with Orange Vinaigrette is a gluten free, primal, and whole 30 recipe with 6 servings. One portion of this dish contains about 1g of protein, 7g of fat, and a total of 101 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of belgian endives, olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl.

Ingredients you will need

Orange

Juice

Equipment you will use

Bowl

Whisk in zest, vinegar, salt, pepper, and oil until combined well.

Ingredients you will need

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips.

Ingredients you will need

Fennel Bulb